Crispy sauerkraut in a jar

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make delicious crispy sauerkraut in a jar for the winter? Prepare all the necessary ingredients. For pickling, choose late varieties of cabbage with a flattened shape; they have a denser structure and, if done correctly, they produce juicy and crispy sauerkraut. Chop the cabbage into small strips in any way convenient for you - with a sharp knife or a special grater.

2. STEP 2

   

   Grate the carrots on a coarse grater and add to the cabbage.

3. STEP 3

   

   I also added a handful of cranberries, but if you don’t like it, you don’t have to.

4. STEP 4

   

   Divide the resulting mass into parts and remember well to release the juice.

5. STEP 5

   

   Pack the cabbage, carrots, and cranberries tightly into a large saucepan.

6. STEP 6

   

   Place a plate on top of the cabbage and place some kind of pressure on top. I have a jar of water. Place a large dish or larger pan underneath to catch any excess juice that will be released. Cabbage in this position should ferment for three days at room temperature.

7. STEP 7

   

   Every day you will need to remove the pressure from the plate and make holes to the very bottom so that excess gases can escape. This must be done so that the cabbage does not turn out bitter. I did this operation three times a day.

8. STEP 8

   

   In three days, sauerkraut with carrots will be ready. From this amount of ingredients you get a three-liter jar of cabbage. But I prefer to make preparations in small jars with a volume of 0.3 and 0.5 liters. Sterilize the jars in a way convenient for you - in a water bath, in the microwave or in the oven. Pack the cabbage into jars and roll up. Bon appetit!

Comments on the recipe

Anna

04.12.2023

4.6

I love sauerkraut! Thanks to the author, I’ll try to cook it by adding cranberries. I’ve already tried this recipe for sauerkraut with the addition of bell pepper; I like that the cabbage is cut into large pieces. Try it, I'm satisfied!

InnaAntonovna

04.12.2023

4.8

I cook cabbage like this often. In cold weather, it is a real storehouse of vitamins and microelements. I like the recipe for its simplicity and budget-friendly set of ingredients. I can suggest a slight adjustment in the dosages of the necessary spices. For my taste, I recommend 20 grams of salt and 5 grams of sugar for 1 kg of cabbage. It has been tested by time and this produces the optimal salt content, well, that’s for my taste. Cranberries decorate this dish, make it even more fortified. And I suggest a small addition to the recipe: during fermentation, add apples cut into slices to the cabbage mass. I love their taste and aroma in cabbage. I also like to drink the juice from this cabbage, moderately salted, pickled, vigorous and very tasty.

tatyanochka2022

04.12.2023

5

This week I made a vitamin preparation - crispy sauerkraut in a jar for the winter. For half a pump of cabbage I took three small carrots, a tablespoon of salt and half a teaspoon of sugar. Finely chopped the cabbage and grated the carrots on a coarse grater. I sprinkled the vegetables with salt and sugar and mashed them well to release the juice. But to my misfortune, no matter how hard I tried, very little juice came out. Therefore, having transferred the cabbage into the pan in which it was to ferment, and compacted it tightly, I added boiled, cooled water to it. I still had the clean top leaves of the cabbage, with which I covered the cabbage on top, and on them I placed a plate and a weight - a three-liter jar with water. I fermented it for 3 days at room temperature. Every day I removed the pressure from the plate and made punctures to the bottom of the pan so that excess gases would escape. The cabbage turned out crispy, vigorous and pleasant to the taste! I made cabbage soup, I love it and always cook it, especially in the cold season! Thank you very much for the recipe!

Vika

04.12.2023

4.8

Where can you store it? What if it doesn’t explode in an apartment?

♀Ruzena

04.12.2023

4.9

And it really crunches! Copyright delicious thanks!